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Paris-Singapour

Paris-Singapour – - 食谱

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食材成分

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Pate a Choux

  • 牛奶 125.0 毫升
  • Butter 62.0 克
  • 中筋面粉 62.0 克
  • Egg 115.0 克
  • Icing Sugar, as needed
  • Almond Flakes, as needed

Salted Egg Yolk Diplomat Crème

  • 牛奶 250.0 毫升
  • Sugar 50.0 克
  • Egg Yolks 3.0 个
  • 中筋面粉 20.0 克
  • 玉米面粉 10.0 克
  • Butter 50.0 克
  • 家乐金沙咸蛋粉 800g 75.0 克
  • 奶油 50.0 克
  • 炸咖哩叶 3.0 克

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准备工作

  1. Pate a Choux

    • Preheat oven to 200°C.
    • Add milk and butter into a pot, and bring to a rolling boil.
    • Add in the flour immediately, and mix well with a spatula.
    • Cook until a thin film of dough coats the bottom of the pan.
    • Transfer dough to a stand mixer and beat using paddle attachment until it cools down.
    • Add eggs gradually until all eggs are incorporated.
    • Pipe circles on a tray lined with silicon mat. Dust with icing sugar and sprinkle almonds on top.
    • Bake in oven for 12 minutes, then lower temperature to 175°C and bake for another 8 minutes.

  2. Salted Egg Yolk Diplomat Crème

    • Whisk together eggs, sugar, milk, salted egg powder, and flours and transfer to a pot.
    • Cook over medium heat until thickened, then add butter, whisk until combined. Keep chilled in fridge.
    • Whip cream to stiff peaks and fold into the pastry cream.
    • Pipe and assemble and garnish with curry leaves.